Materials

Main Ingredients

1 carp

Seasonings: starch, 1 tablespoon ketchup, salt, water, 4 tablespoons vinegar, 3 tablespoons sugar, 2 tablespoons soy sauce, 1 tablespoon cooking wine, ginger, green onion, garlic

How to make carp

1: clean carp, drain, cut both sides of the body 2.5 cm apart. Cut 2.5 centimeters apart on each side of the fish, and then cut diagonally (1 centimeter deep, then 2 centimeters deep).

2. Marinate the fish with pepper, soy sauce, and a pinch of salt.

3. Make a sweet and sour sauce with soy sauce, sugar, vinegar, cooking wine, tomato paste and water.

4, flour and starch into a paste, evenly spread on the marinated fish.

5, put the oil in the pot to seventy percent heat, lift the tail of the fish, the head of the fish into the frying pan first.

6: While frying the fish head, use a spoon to pour oil over the fish, and then slowly put the fish into the frying pan when the batter solidifies.

7: When the fish is golden brown, remove from the frying pan and place on a plate.

8: In a small wok, add chopped green onion, ginger and garlic, then pour in the sweet and sour sauce.

9, add a little wet starch to thicken the sauce, and pour it over the fish.